Description
Hummingbird Cake is a melody of tropical flavors, including pineapple and coconut, all topped with a creamy coconut cream cheese frosting.
Ingredients
For the cake:
300 grams or 3 cups almond flour
50 grams or 1/2 cup vanilla whey protein powder
28 grams or 1/4 cup coconut flour
100 grams or 2/3 cup confectioner’s Swerve
2 tsp baking powder
210 grams or two very ripe bananas, mashed
140 grams or 1/3 cup crushed pineapple, well drained
140 grams or 10 TBL butter, room temperature
24 grams or 1/4 cup unsweetened coconut
2 eggs, at room temp
1/4 cup reserved pineapple juice
1/4 cup Silk heavy whipping cream, or heavy cream, or canned heavy coconut cream
64 grams or 1/2 cup pecans, chopped
For the frosting:
6 ounces cream cheese, room temperature
8 T butter, room temperature
2/3 cup confectioner’s Swerve
1 cup Silk heavy cream substitute or heavy cream
1 tsp vanilla extract
Instructions
For the cake:
Prepare an 8” cake pan or two 6” cake pans with parchment paper and turn oven to 325 degrees.
In a stand mixer with a paddle attachment, cream the room temperature butter until light and fluffy.
Add the sweetener and cream an additional two minutes.
Add the bananas and well drained crushed pineapple to the butter and mix well. (Reserve the pineapple juice.)
Combine all dry ingredients, except the nuts, together and add half to the fruit mixture.
Scrape down the bowl and add the remaining dry ingredients.
Combine the eggs, reserved pineapple juice and the Silk substitute or heavy cream or coconut cream together in a separate bowl, mix together.
Add half of the wet ingredients to the batter, scrape the bowl and add the remaining wet ingredients.
Mix well, then add the pecans and mix.
Transfer the batter into prepared baking pan/s.
Bake at 325 degrees for 30-35 minutes or until you can insert a toothpick in to the center and it comes out clean.
For the frosting:
In a stand mixer with a whisk attachment or in a bowl, whip the Silk heavy cream substitute until it has formed medium peaks. Don’t overwhip.
Remove the heavy cream from bowl and with a paddle attachment cream the cream cheese and butter until light and fluffy.
Add the sweetener and vanilla half way through.
Still using the paddle attachment, add the whipped cream into the cream cheese mixture and mix until fully incorporated, on low speed.
Notes
You can easily substitute regular heavy cream both in the cake and the frosting.
Over whipping the heavy cream will cause the frosting to curdle.
If desired, subsitute dark rum for the reserved pineapple juice.
Nutrition
- Serving Size: 1 slice
- Calories: 533
- Fat: 51.3 grams
- Carbohydrates: 10.5 net
- Protein: 8.4 grams
